The Panna cotta, which in Italian means cooked cream (or cream), is a delicious and very versatile dessert. It can be accompanied by different sauces, strawberries, chocolate, dulce de leche, lemon, as well as jams of different flavors.
Although its preparation is quick and easy, the panacota will need to be in the refrigerator to set, before it is served. Your presentation can be individual or collective. In both cases, you have to remove it from the mold and then decorate it and make it even more delicious with the strawberry sauce. Do you dare to make this dessert for the family?
- 4 unflavored gelatin sheets
- 500 ml. whipping cream or cream
- 300 ml. whole milk
- 50 grams of icing sugar
- 2 tablespoons vanilla extract
For the strawberry sauce:
- 250 gr. strawberries
- 100 gr. granulated sugar
1- First, put the gelatin sheets to soak in a little cold water, to hydrate them. Reserve.
2- In a saucepan, mix the cream or milk cream, the milk, the vanilla extract and the sugar, and bring to the fire, stirring continuously, to avoid sticking to the bottom.
3- When it starts to boil, add the drained gelatin. Mix everything very well until it dissolves and remove the saucepan from the heat.
4- Pour the panacota mixture into a large bowl, passing through a strainer, to cool quickly.
5- Fill small individual containers with the panacota and take them to the refrigerator to set, for a minimum of 4 or 5 hours. Do not forget to cover them with a transparent film.
6- To make the strawberry sauce, you only need to clean and cut the strawberries into thin slices and then bring them to the fire in a saucepan with the granulated sugar and a tablespoon of water. Let it reduce until you notice it has a caramel consistency. Remove from heat and let cool.
7- When the panacota is done, unmold it on a plate, cover it with the strawberry sauce and sprinkle with a little icing sugar.
Our Italian dessert is ready to make children smile ...
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